Kerabu Roti Canai

Kerabu Roti Canai is a vibrant fusion dish that combines the beloved Malaysian Roti Canai with a refreshing, tangy Kerabu salad. Originating from the cross-cultural influences in Malaysia, this dish is a testament to the country’s diverse culinary heritage, bringing together Indian and Malay flavors. The flaky, buttery Roti Canai serves as the perfect base for the sweet, sour, and spicy Kerabu topping, making it a popular choice at gatherings and festive occasions.

Ingredients

• Roti Canai - 4 pieces
• Cucumber - 1 large, julienned
• Carrot - 1 large, julienned
• Red Chili - 2, thinly sliced
• Shallots - 3, thinly sliced
• Lime Juice - 3 tablespoons
• Fish Sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - to taste
• Peanuts - 1/4 cup, toasted and crushed
• Cilantro - a handful, roughly chopped
• Mint Leaves - a handful, roughly chopped
• Dried Shrimp - 2 tablespoons, soaked, drained, and finely chopped (optional)
• Cooking Oil - for frying

Preparation

Start by preparing the Kerabu salad. In a large mixing bowl, combine the julienned Cucumber and Carrot. Add the thinly sliced Red Chili and Shallots. These ingredients provide a crunchy texture and a spicy kick to the salad. Set aside while you prepare the dressing.

Making the Dressing

In a separate small bowl, whisk together Lime Juice, Fish Sauce, and Sugar, stirring until the Sugar is dissolved. Adjust the sweetness or sourness of the dressing according to your preference. Add Salt to taste. Pour this tangy dressing over the Kerabu salad and toss to coat evenly.

Final Touches

Gently fold in the roughly chopped Cilantro, Mint Leaves, toasted and crushed Peanuts, and finely chopped Dried Shrimp if using. These ingredients enrich the dish with fresh herbal notes and a delightful crunch. Let the salad chill in the refrigerator for about 15 minutes to allow the flavors to marry beautifully.

Cooking Process

While the Kerabu salad is chilling, fry the Roti Canai. Heat a tablespoon of Cooking Oil in a non-stick pan over medium heat. Place a piece of Roti Canai in the pan and cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining slices, adding more Cooking Oil as needed. Alternatively, you can use a skillet or griddle to get that perfect crispy texture. Pay close attention to the cooking time using this cooking timer to ensure perfect results.

Assembling the Dish

Once the Roti Canai is ready, cut each piece into quarters for easy serving. Arrange the pieces on a large serving platter and generously spoon the chilled Kerabu salad over the top. Garnish with additional fresh Cilantro or Mint Leaves if desired.

How to Enjoy

Kerabu Roti Canai is best enjoyed immediately after assembly to keep the crispy texture of the Roti Canai. It makes for a perfect light lunch or a refreshing side to a main meal. For a complete Malaysian experience, serve alongside other delicacies such as satay or rendang.

This dish is not only a feast for the taste buds but also a delight for the senses with its colorful presentation, making every meal a celebratory event.